Remove hard stalks from kale.

Heat a pot of water to boiling.

Blanche kale and garlic in boiling water for 3 minutes.

Cool under running water and dry off.

Place kale, garlic, parmesan, almonds, oregano, salt, pepper, and 1/4 cup olive oil in a food processor.

Process until a slightly chunky paste forms.

Scrape down the sides and add remaining olive oil.

Refrigerate or freeze pesto for later use.

Slice bread in half lengthwise.

Smear roughly 3 tablespoons of pesto on each half.

Add 5 slices of salami and 2 slices of provolone to each sandwich.

Slice in half again.

Wrap for travel or serve immediately.

Optional: Toast bread slices.

Place meat on the bottom slice and cheese on top.

Return to oven to melt cheese.

Top with pesto and remaining bread slice.

Slice in half and serve.